Ingredients
Scale
- 8 oz (225 g) pasta (penne or spaghetti)
- 2 cups fresh spinach leaves
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms until golden, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream, bring to a simmer, then stir in parmesan cheese until melted and sauce thickens.
- Stir in spinach leaves and cook until wilted, about 2 minutes.
- Add cooked pasta to the skillet, toss to combine, and season with salt and pepper.
- Serve hot, garnished with extra parmesan if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Use fresh spinach for the best flavor; add more for a greener dish.
- Great with a side of garlic bread or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, skillet
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg